Thursday, December 20, 2007

Mint Cheesecake Morsels


3 cups cream-filled chocolate sandwich cookie crumbs (40 cookies)
cup butter or margarine, melted
4 (8-ounce) packages cream cheese, softened
1 cup sugar
4 large eggs
1 1/2 teaspoons peppermint extract
6 drops green liquid food coloring
1/2 cup semisweet chocolate morsels
1 teaspoon shortening

Directions: Stir together cookie crumbs and butter; press mixture into bottom of an aluminum foil-lined 13- x 9-inch pan.
Bake at 350° for 10 minutes. Cool on a wire rack. Beat cream cheese and sugar at medium speed with an electric mixer until creamy. Add eggs, 1 at a time, beating just until blended after each addition. Stir in peppermint extract and food coloring. Spread cream cheese mixture over prepared crust. Bake at 300° for 35 minutes or until set. Cool on a wire rack. Cover and chill 8 hours. Place chocolate morsels and shortening in a small heavy-duty zip-top plastic bag; seal. Submerge bag in hot water until chocolate melts; gently knead until mixture is smooth. Snip a tiny hole in 1 corner of plastic bag; drizzle chocolate over cheesecake in a crisscross pattern, if desired. Cut into squares.

Tip: You can also use white chocolate with red or green food coloring to make it more festive!

Tuesday, December 18, 2007

Creamy Christmas Brownies

by Beth Hatch

1 pkg favorite brownie mix (et all ingredients)
1 container whipped cream
1 can chocolate frosting
1 pkg cream cheese, softened
1/4 cup sugar
1 egg
1 1/2 tsp vanilla
1 pkg red and green M&Ms

Bake the brownie in a large rectangular pan as directed. Cool brownies and frost with chocolate frosting. Beat together cream cheese, sugar, egg, and vanilla. Cover with the cream cheese mixture. Sprinkle with M&M's on top. Refrigerate until ready to serve.

Saturday, December 15, 2007

Poached Pears in Cranberry Sauce

Submitted by Amy Parshall

1 qt (4 cups) cranberry juice cocktail
1 cup Karo light corn syrup
8 slices (1/4 in thick) unpeeled fresh ginger
2 cinnamon sticks
8 slightly ripe pears

In a heavy 4 qt sauce pan, combine cranberry juice, corn syrup, ginger, and cinnamon sticks. Bring to a boil over a medium-high heat. Peel pears, leaving stems attached. Add to cranberry liquid; cover. Reduce heat and simmer 15-20 minutes or until pears are tender. With slotted spoon, transfer pears to a shallow serving dish. Remove ginger slices and cinnamon sticks. Discard all but 2 cups syrup in saucepan. Bring to a boil for 10-12 minutes or until syrup thickens slightly. Spoon sauce over pears. Makes 8 servings, depending on pear size.

"If you like presentation, a couple leaves of mint and cranberries can rest on the outskirts of the cranberry sauce mixture. It brings out a whole new flavor."

Monday, December 10, 2007

Beth's Party Taco Dip

1 pkg cream cheese, softened
1 can Hormel chili
1 can green chilies
1 cup mild salsa
1/2 cup shredded cheddar
1/2 cup sour cream
2/3 cup shredded lettuce
1 bag of restaurant style tortilla chips

Preheat oven to 375 degrees. Put softened cream cheese, chili, and chilies into a deep dish pie plate. Mix together and heat in oven for 10-15 minutes or until bubbly. Put shredded cheddar over top, heat for 3 more minutes, or until cheese is melted. On top, layer salsa, lettuce, and sour cream. For the best taste, place tortilla chips on a large cookie sheet and heat for 3-4 minutes. Serve and enjoy.

This dish is great for parties or get-togethers. I made it yesterday for a football appetizer, and it was delicious. I put the salsa, lettuce, and sour cream into a separate dish for people who didn't want the veggies.

Wednesday, December 05, 2007

Beth's Very Berry Pie

Splenda Recipe! Only 7 grams of Sugar per Servings (from fruit)

1 pkg (16oz) frozen blackberries
1 pkg (16 oz) frozen raspberries
1 sm pkg pitted cherries
1 pkg Pillsbury pre-made pie crust
1/2 cup cornstarch
1 cup Splenda
1 tbs butter

Thaw berries; drain. Reserve 1 cup juice. Preheat oven to 375 degrees. Mix cornstarch and Splenda in a medium saucepan. Pour juice in slowly and stir. Cook on medium heat, stirring constantly. When starting to thicken, add butter. Keep stirring until boiling. Add remaining fruit. Stir thoroughly. Turn off heat. Place 1 pie crust into a 9" pie plate, pressing firmly into bottom. Fill the crust with filling. Top the filling with the other pie crust and press edges together. Cut 4 slits into the top to let steam escape. Bake pie for 45 minutes.

Let cool completely before serving. Tastes great with Breyer's Carb Free Vanilla Ice Cream. This is a delicious treat for those of you trying to watch your diet around the holidays, but still want to feel like you are indulging a little bit. It tastes just as good as regular berry pie, only with loads less sugar!

Tuesday, December 04, 2007

Mom's Easy Chicken Pot Pie

3 cooked, chunked chicken breasts
1 can cream of chicken soup
1 bag of mixed vegetables
1 package Pillsbury Pie Crust

Preheat oven to 400 degrees. Cook chicken and cut into chunks. Mix soup, vegetables, and chicken together. Prepare pie crust by place one layer on the bottom of a pie plate. Fill the pie crust with mixture. Place the other pie crust on top, pinching edges together. Cut three or four small slits in the top of the crust. Bake for 35-40 minutes. Serve and Enjoy!

This warm comfort food is good for those cold winter days!

Saturday, December 01, 2007

Gingerbread Cookies w/ Frosting

1 cup butter
1 1/2 eggs
2 tbsp light molasses
3 cups flour
1 tsp baking soda
1 tsp ground cloves
2 tsp cinnamon
1/2 tsp ginger

Cream butter and sugar. Add the eggs and molasses and mix well. Mix in flour and spices. When finished, put in the refrigerator overnight.

Roll out on a floured board or wax paper about 1/4 inch thick. Spray the cookie sheet or use parchment paper. Bake at 375 degrees for 8-10 minutes.

1 1/2 tbsp flour
1/2 c milk
1 lb powdered sugar
1 tsp vanilla
1/2 c butter

Cook milk and flour until lumpy, then cool with the lid on. Beat in sugar, butter, and vanilla. Then, divide and add any food coloring you want.

Tip: I like to add cinnamon candy buttons! Make different shapes using different cookie cutters.

Monday, November 26, 2007

Thanksgiving Leftovers.....

My favorite Thanksgiving leftover meal is a good ole' cold turkey sandwich on wheat with a little honey mustard.

You can also make a casserole by layering leftovers: stuffing, green bean casserole, turkey, and top it off with leftover mashed potatoes. Voila!

My mother-in-law made turkey with gravy and biscuits. It was delicious!

What is your favorite Thanksgiving leftover meal?

Happy Holidays!

Wednesday, November 21, 2007

To Die For Fettucine Alfredo!

I got this recipe from and I altered it to match the ingredients I could find and the ones I had in the house. It turned out to be fantastic!

1 pound dry fettuccini pasta
¾ cup butter
1 cup heavy cream
salt and pepper to taste
2/3 dash garlic powder
1 cup Parmesan cheese blend (I used Giant Eagle’s)
2 boneless, skinless chicken breasts (good sized ones)
Broccoli florets from 1 head of broccoli

1. Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
2. In a large saucepan, melt butter into cream over low heat. Add salt, pepper and garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce.
3. In a frying pan, cook the chicken in EVOO. After all sides are no longer pink, add broccoli florets to pan. Cook long enough to cook them a little, but I still kept it pretty crisp.
4. Add pasta to sauce. Add chicken and broccoli to pasta. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately.

Wednesday, November 14, 2007


Deep Fried Turkey

by Derrick Riches
How to Deep Fry a Turkey:

Step One: Get a turkey, a very large cooking pot and some cooking oil. You can use vegetable oil, but it's better if you use peanut oil. However peanut oil is very expensive and you are going to need several gallons of it.

Step Two: Prepare the turkey. It needs to be defrosted and washed and make sure there are no pop up tender timer devices or anything left inside. You will also need to truss the turkey, meaning you need to secure the legs, neck flap, wings and Pope's nose to the body of the turkey.

Step Three: To determine the perfect amount of oil you are going to be using, place the turkey in the pot and add water until the turkey is completely covered plus an inch or two. With the turkey and the water there should still be several inches of room between the oil and the top of the pot. If it's a close call, then you need either a bigger pot or a smaller turkey. Remove the turkey and measure the water. This is the amount of oil you will need.

Step Four: Dry and season the turkey. Various recipes will call for seasoning rubs or injection mixtures. You'll find out more on this in the recipes listed on the right.

Step Five Make sure that your frying pot is completely dry. Water left behind can cause some serious problems once you add the oil and start heating it up.

Step Six: Add the oil to the pot and bring it to a temperature of about 400 degrees. You should really get a good thermometer so you can get the temperatures right.

Step Seven: This is where it gets tricky. The turkey needs to be room temperature and dry. Turn off the burner when you put the turkey in. You are going to lower the turkey into the pot of very hot oil. The oil is going to splatter. You need some very good cooking gloves and a way to put the turkey in the oil while you are a safe distance. This is the reason why it's really not that good of an idea to do it on your stovetop. Slowly lower the turkey into the oil.

A good method here is dunking. When you lower the turkey into the oil it will boil up. This is why you want the burner off when you do it. People have been burned by hot oil hitting the burner. You might not need to do more than a single dunk but you should be prepared to raise the bird out of the oil it it starts boiling up. You can greatly reduce the mess and risk of personal injury by lifting the bird up as the oil boils around it. A couple of dunks and the turkey should be nicely settled in.

Step Eight: Once the bird is safely resting in the oil, turn the burner back on to get to a temperature of 350 degrees. At this point you can go take a breather. But don't wander too far because that turkey will be done soon. A deep fried turkey cooks at a rate of about 3 to 3 1/2 minutes per pound. A ten pound turkey should take 30-35 minutes. An instant read thermometer can help you test for doneness, but of course you will need to lift the turkey out to test it.

Step Nine: Remove the turkey from the oil when it's done. Do this slowly and after you have turned off the burner. Let the turkey drain a little bit and you're set to go.

Step Ten: Carve and enjoy. If you have never had a turkey cooked this way then you have not finished your life requirements. Do this and you may never put a turkey in the oven again. Despite what you might think this turkey is not oily or greasy. It's crisp, juicy and delicious.

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Sunday, November 11, 2007

Pinapple Sour Cream Cake

Submitted by Estelle Melton

8 oz. crushed pineapple in juice
1/2 tsp baking soda
1 box yellow cake mix
1 pkg instant pudding, vanilla, pineapple, OR pistachio
4 eggs
1/2 pint sour cream
1/4 c oil

Combine pineapple with juice and baking soda, mix well. Combine cake mix and remaining ingredients in a large bowl. Add pineapple mixture, blend, then beat at medium speed for 4 minutes. Pour into a greased and floured fluted tube pan. Bake at 350 degrees for 50-55 minutes. Cake will pull away from the sides. Do not underbake. Cool in pan for 15 minutes.

Saturday, November 10, 2007

Winners of the Cooking Basket Raffle

To solicit recipes for the Taste of Tradition Cookbook, now available for purchase at the Twinsburg Public Library, a raffle of three cooking inspired baskets was held November 10, 2007. The winners are as follows:

The Baker's Delight Basket Winner -
Elsie Peel

The Coffee and Chocolate Basket Winner -
Marcia Davis

The Taste of Italy Basket Winner -
Estelle Melton

Friday, November 02, 2007

Pumpkin Dump Cake

Submitted by Kelly Hufragle

1 box yellow cake mix
15 oz can pumpkin
1 can evaporated milk
1 tbsp cinnamon
2 tsp vanilla
2 eggs
1 cup butter
1/2 cup chopped walnuts or pecans

Preheat oven to 350 degrees. Grease a 9"x13" pan. Mix pumpkin, milk, eggs, cinnamon, and vanilla together with a whisk until well blended; pour into the bottom of the greased pan. Sprinkle dry cake mix on top of pumpkin mixture. Melt butter and drizzle over cake mix. Sprinkle nuts on top. Bake for 45-55 minutes. The center will be wiggly like pumpkin pie. Serve cooled with a dollop of Cool Whip.

"This is a family Fall favorite!"

Monday, October 29, 2007

Halloween Chocolate Eclair Cake

Submitted by Amy Parshall

Graham Crackers
Instant Vanilla Pudding
Chocolate Frosting
Little Debbie's Brownies

Line the bottom of a pan with graham crackers. Put a layer of pudding on top; then another layer of graham crackers; followed by another layer of pudding. Frost the top with chocolate frosting. Place brownies side-up, sticking out of the cake like tombstones.

Tip: Write R.I.P with white frosting on the brownies for special effect.

Sunday, October 21, 2007

Mom's Jumbo Raisin Rocks

Submitted by Marianne Davies Davet

1 c water
2 c seedless raisins
1 c shortening
2 c sugar
3 eggs
1 tsp vanilla
4 c flour
1 tsp baking powder
1 tsp baking soda
2 tsp salt
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp allspice

Add water to seedless raisins and boil for 5 minutes. Then cool. Cream shortening, sugar, and eggs. Add (raisins & any liquid) and vanilla. Sift flour, baking powder, baking soda, salt, cinnamon, nutmeg and allspice. Add to raisin mixture and blend. Drop by spoonfuls on greased cookie sheet and bake at 350 degrees for 12-15 minutes. Makes about 60 cookies. Chopped nuts may be added to the mixture.

Saturday, October 20, 2007

Aunt Micki's Fruity Tall Cake

1 Duncan Hines Butter Recipe Golden cake mix
2 containers cool whip
1 can pinapple tidbits, drained well
3 kiwi
5 strawberries
2 bananas

Prepare cake as per directions, enough to make 3 small layers. Put the cake in the freezer overnight. After the cake is frozen, cut into three small layers. Mix cool whip and pineapple together. Cut banana, strawberries, and kiwi into thin slices. On the bottom layer, put a layer of coolwhip and pineapple mixture. Top with fruit slices; repeat next layer. Frost the cake with the remaining cool whip mixture. And voila!

My aunt made this cake for my cousin, Kristen's, 20th birthday party. She wanted something light and sweet, and so my aunt designed this cake. It was, with all honesty, the best cake I have ever had! The whip cream topping gave it a light taste and the fruit was perfect. It tasted light a strawberry shortcake.

Friday, October 19, 2007

Beer Balls

Submitted by Ed and Joan Ponter

2 lbs. ground chuck/lean
1 pkg. Lipton Onion Soup
1/3 c. bread crumbs
1 egg
1/2 c. water

Mix together above ingredients. Make small balls and brown in skillet. Drain.

Sauce: Mix one 12-oz bottle ketchup and one 12 oz. bottle beer in 4 qt. pan. Bring to a boil, add meatballs. Cook for 1 hour over low heat. Enjoy.

Monday, October 15, 2007

Peanut Butter Cookies

Mary Hatch

¼ margarine
½ c peanut butter
½ c white sugar
½ c brown sugar
1 egg
1 tsp vanilla
1 ¼ c flour
¾ tsp baking soda
¼ tsp salt

Cream margarine, peanut butter, both sugars, egg, and vanilla. Add flour, baking soda, and salt. Mix together and shape into 1” balls. Roll into sugar. Mark with a fork. Bake at 375 degrees for 10-12 minutes.

This simple recipe is my Mother-in-Law's. She gave me permission to use it in the Taste of Tradition Cookbook!

Tuesday, October 09, 2007

Peanut Butter Smores

1 pkg graham cracker
1 jar crunchy peanut butter
1 pkg Hersheys milk chocolate bars
1 bag large marshamellows

This recipe can be used for the great outdoors or in the comfort of your own home.

Campfire style:
Break a piece of graham cracker in two pieces; place a small piece of milk chocolate on one half and spread some peanut butter on the other half. Put a marshamellow on a stick and place over a campire, trying not to burn it (unless you prefer it that way.) When the marshamellow is done, put it on the chocolate half, and using the peanut butter half, hold the marshamellow between the two halves and take it off the stick. Voila, smore perfection with ooey-gooey chocolate and peanut butter.

Microwave style:
Substitute large marshamellows with mini-marshamellows. Break a large graham cracker in half. Place 3-4 mini-marshamellows on half; spread peanut butter on other half and
small piece of milk chocolate. Place both pieces on a plate and put both in the microwave for 10 seconds or until marshamellows balloon up. Put two halves together and enjoy!

Video: Me making a regular smore! Yum!

Wednesday, October 03, 2007

Cheese Ball - Great for Parties

1 – 8 oz Cream Cheese
1 cup Shredded Cheddar Cheese
2 1/4 ounce can Underwood Devil Ham
1 teaspoon Lemon Juice
1 tablespoon Worchester Sauce
1 small grated Onion
Chopped Nuts (I prefer slivered almonds)

Combine above ingredients except the nuts and form into a ball. Then roll into nuts and chill. Or put it in a dish and use as a spread if you don't like nuts.

I was given this recipe by my mother-in-law and my husband and I like to have it when we invite people over, or as a simple snack, since it keeps for a long time.

Saturday, September 22, 2007

Linda's Pineapple Cake

Posted by Mary Hatch

2 c flour
2 c sugar
2 tsp baking soda
1 tsp cinnamon
2 eggs
1 tsp vanilla
1 can crushed pineapple (undrained)
8oz cream cheese
½ c butter
1 1/3 c powdered sugar
1 tsp vanilla
Ground nuts

Preheat oven to 350 degrees. Mix all ingredients together and put in a greased 9”x13” pan. Bake for 45 minutes. Let it cool and beat frosting ingredients together. Sprinkle ground nuts on the top.

Friday, September 07, 2007

Beth's Simple Rasberry Granola Squares

2 cups all purpose flour
2 cups old-fashioned rolled oats
1 1/2 stick butter, softened
1 cup firmly packed brown sugar
1 tbs baking powder
1 egg
1 (10 oz) jar of raspberry jam

Preheat oven to350 degrees. Mix together in a large bowl flour, oats, butter, sugar, baking powder, and egg. Press 3/4 of the mixture firmly into the bottom of a greased 9"x13" pan. Coat the bottom with raspberry jam, making sure not to get too close to the edges (the jam burns really easy). Take the rest of the mixture and crumble on top. Bake for 30 minutes. Let cool completely before cutting into squares.

~ This dish was so good, I almost ate a whole pan myself. So much for my diet!

Saturday, September 01, 2007

Mom Hatch's Chicken Enchiladas

4 chicken breasts, boiled and shredded
2 cans cream of chicken soup
8 oz of sour cream
1/2 onion, chopped
6 flour tortillas
4 cups shredded cheddar cheese
Preheat oven to 325 degrees. Boil chicken and shred. Mix together soup, sour cream, onion and chicken. Cook on medium heat for 10 minutes. Fill tortilla shell with mixture, and sprinkle cheddar cheese on top. Roll and put in a greases 9x13" pan. After all the tortillas are in the pan, sprinkle remaining cheese on top. Cover with aluminum foil and bake for 30 minutes.

Cooking Basket Raffle

Twinsburg Public Library is holding a raffle to solicit family recipes for the Taste of Tradition Cookbook. To enter, submit a recipe form, available at the library's Information Desk. Enter to win one of three beautiful baskets filled with cookbooks and other cooking related trinkets. The drawing will be held on November 10, 2007.

Beth's Strawberry Shortcake Cake

Cake Ingredients:
1 box of yellow cake mix
1 1/3 cups water
1/3 cup vegetable oil
3 large eggs
1 can strawberry pie filling (you won't need all of it)
2 9" cake pans

Frosting Ingredients:
1/2 cup solid vegetable shortening
1/2 cup butter or margarine, softened
1 teaspoon Clear Vanilla Extract
4 cups sifted confectioners' sugar (approx. 1 lb.)
2 tablespoons milk
1 frosting bag and star tip

3 strawberries

For the cake, follow the instructions on the back of the box, using the recipe for two 9" round pans. When finished baking, let the cakes cool and place them on cooling rack. Let the cakes cool for at least three hours before frosting. Put strawberry pie mixture in a bowl and refrigerate.

Frosting: In large bowl, blend shortening and butter with electric mixer (a bowl mixer work best if you have one. Add vanilla. Gradually add sugar, 1/2 cup cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often! When all sugar has been mixed in, icing will appear dry. Test with your finger for the right consistency. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

After the cakes are completely cool, get your frosting bag ready! Put the tip on and fill the bag half full with frosting. On one of the layers, frost around the edge of the cake, making a circle to hold in the filling (it keeps it from spilling out of the edges). Pour strawberry pie filling onto the layer, smoothing out and not getting too close to the edge. Add top cake layer.

To frost, use the remaining filling in the bowl and use a butter knife or a frosting knife to frost the sides and then the top. Use the filling in the bag to make a shell border around the top and bottom edge of the cake. Garnish by slicing the strawberries in the middle and placing them in the center!

Voila! If you have any questions about this recipe or clarification, please email me, Beth, at

Thursday, August 16, 2007

Beth's Cheesy Italian Chicken - Low Carb

4 boneless skinless chicken breasts
2/3 cup ricotta cheese
8 oz of shredded mozzarella cheese
1 tbs minced garlic
1 tsp Italian seasoning
2 cups low sugar spaghetti sauce
1 egg

Preheat oven to 375 degrees. Mix 6 oz of mozzarella, ricotta, garlic, seasoning, and egg in a bowl. Set aside. Place chicken breast on its side, cutting a deep slit into the middle of the breast. Fill slit with mixture, overflow is okay. Bake in a casserole dish for 40 minutes. Take out of oven, and pour spaghetti sauce over the top (use extra if you like). Sprinkle remaining mozzarella over the top. Bake for another 15 minutes.

Serves 4.

To make this recipe, I used the lasagna cheese mixture from my mother-in-law's pasta recipe, but since there is no pasta allowed on the South Beach diet (at least in Phase 1), I decided to substitute chicken breast instead. Figuring out how to put the mixture inside the chicken breast was tricky. I thought about pounding the meat flat and doing a roll, but the chances of the cheese mixture leaking out was almost inevitable. So, I cut the chicken length-wise, and then set it split side up, so that the cheese stayed in place. The garlic and seasoning gave the dish a lot of flavor. I served it with a fresh green salad. YUM. And, it goes wonderful with a half glass of red wine.

Saturday, August 11, 2007

Beth's Salsa and Cheddar Chicken

Thats right, Ladies and Gentlemen, this is a recipe developed by yours truly in an effort to come up with a new low carb main dish, combining some of my favorite food. No cookbook, no recipes, just my good ol' imagination. This is a very simple dish, and great for low carb dieters.

4 boneless skinless chicken breasts
3 tbs lemon juice
2 tbs olive oil
1 1/2 cup shredded cheddar cheese
2 cups salsa (fresh only, make sure there is no sugar added)

First, heat olive oil skillet on medium high. Add chicken breasts and sauté. Add lemon juice and cook until chicken is golden brown. Turn off heat, top off each chicken breast with cheddar cheese. After you put the chicken on the plate to serve, add salsa to the top of each chicken breast.

This dish goes wonderful with a fresh salad with lettuce, tomato, cucumber, and red wine vinaigrette.

Saturday, July 28, 2007

Bananas Foster

Beth's Tips: This dish is very simple to make, and has a wow factor that is sure to impress. A couple things I noticed when making this recipe is that you must have a high quality rum. A higher alcohol content will make flambe much easier. I, unfortunately bought mine from the grocery store and was not able to make a flame, but maybe that was a good thing! Always, when working with fire - BE CAREFUL. The flames will go very high, so watch the content and always have a fire extinguisher nearby. Also, the syrup and bananas are very hot, so if you are putting them over ice cream, be prepared to eat the dessert right away. Bon appetite!

1 stick butter
1/2 cup brown sugar
4 bananas peeled, halved, and cut lengthwise
1/4 cup dark rum
Ice cream, optional

In a large skillet, melt butter. Using a wooden spoon, add brown sugar and stir together. Add the bananas and cook until caramelized on both sides, over medium-high heat. Move pan off heat, add the rum and return to the stove to catch a flame from a long lighter. Stand back when ignited and flambe the bananas. Be careful a flame will shoot up above the pan. Let flame die down and the alcohol cook out. Serve bananas over vanilla ice cream.

Friday, July 20, 2007

Frozen Peanut Butter Pie

1 2/3 cup chocolate graham cracker crumbs
7 tbs sugar
2 lrg egg whites, lightly beaten
Cooking spray
1 1/4 cups milk
2/3 cup crunchy peanut butter
1/2 tsp vanilla
1/2 cup cream cheese, softened
1 (8 oz) container whipped topping
3 tbs chopped salted peanuts
1/4 cup shaved milk chocolate

Preheat oven to 350 degrees. Combine crumbs, 3 tbs sugar, and egg whites; toss with a fork until moist. Press into bottom of 9-in deep dish pie plate coated with cooking spray. Bake for 10 minutes. Remove from oven; cool on a wire rack.

Combine milk, and rest of the sugar in a heavy saucepan over medium-low heat. Cook 2 mintues or until sugar dissolves, stirring constantly; transfer mixture to bowl. Add peanut butter and vanilla, stirring with a whisk until combined. Cover and chill for 30 minutes.

Place cream cheese in a larger bowl, and beat with a mixer at medium speed until light and fluffy. Add milk mixture, beating on low speed until combined. Fold in whipped topping; pour mixture into prepared pie crust. Freeze, uncovered, 8 hours or overnight or until hard.

Sprinkle with peanuts and shaved chocolate. Transfer pie to refrigerator 30 minutes before slicing. 10 servings.

(Recipe featured in Cooking Light Magazine, August 2007, pg 170)

Tuesday, July 17, 2007

Cheesy Tuna Bake


4 cups uncooked wide egg noodles (8 oz)
1 1/2 cups Green Giant® frozen sweet peas (from 1-lb bag)
1 can (10 3/4 oz) condensed Cheddar cheese soup
1 can (12 oz) evaporated milk
1 cup shredded Cheddar-American cheese blend (4 oz)
1/4 cup finely chopped onion (1/2 medium)
2 cans (6 oz each) tuna in water, drained, flaked
1 cup cheese-flavored tiny fish-shaped crackers (about 3 oz)

Cook noodles as directed on package, adding peas during last minute of cooking time; drain. Meanwhile, heat oven to 350°F. In ungreased 2-quart casserole, mix soup, milk, cheese and onion. Stir cooked noodles and the tuna into soup mixture. Cover; bake 30 minutes. Uncover; stir mixture well. Sprinkle with crackers. Bake uncovered about 5 minutes longer or until crackers are light golden brown.

Wednesday, July 11, 2007

Chicken, Bacon, and Swiss Wreath

2 pkg. refrigerated crescent rolls
1/2 C. mayonnaise
2 T. honey Dijon mustard
4 oz. Swiss cheese, shredded (1 cup)
2.5 cup Chicken Breast - cooked & chopped
6 slices Bacon, cooked crispy - crumbled
2 medium Roma Tomatoes
1 egg (beaten)

Preheat oven to 375 degrees.

Unroll crescent dough; separate into 16 triangles. With wide ends of triangles toward the center. arrange 8 triangles in a circle on Large Round Stone. Corners of wide ends will touch and points will extend 1 inch beyond of baking stone. Arrange remaining 8 triangles in center. matching ends. Seal seams using pizza roller. (Points will overlap in center; do not seal.)

Mix chicken, bacon, mayo, mustard, and swiss cheese together in a bowl. Scoop mixture onto the widest parts of the ring, making a circle. Cut tomatoes into slices and put them on top of the mixture. Fold points of the crescent rolls criss cross over each other, tucking any long pieces underneath. Brush egg wash over the top of the wreath. Bake for 20-25 minutes or until golden brown. When almost finished, sprinkle swiss cheese over the top until melted.

Monday, July 09, 2007

Potato-Topped Sloppy Joe Casserole

1 lb. lean ground beef
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 (15.5-oz.) can sloppy Joe sandwich sauce
1 1/2 cups Green Giant® Niblets® Frozen Corn
2 cups water
1/4 teaspoon garlic salt
2 cups mashed potato flakes
1/4 cup sour cream
1 egg, beaten
2 oz. (1/2 cup) shredded Cheddar cheese

1. Heat oven to 325°F. In large skillet, brown ground beef, onion and bell pepper over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain.
2. Add sandwich sauce and corn; mix well. Reduce heat; simmer 4 to 6 minutes or until thoroughly heated and corn is crisp-tender, stirring occasionally.
3. Meanwhile, in medium saucepan, bring water and garlic salt to a boil. Remove saucepan from heat; stir in potato flakes until well blended. Add sour cream and egg; mix well.
4. Spoon beef mixture into ungreased shallow 2-quart casserole. Spoon potato mixture in circle around edges of casserole. Sprinkle potatoes with cheese.
5. Bake at 325°F. for 25 to 30 minutes or until potatoes are set. If desired, sprinkle potatoes with chopped fresh parsley.

Saturday, July 07, 2007

Aunt Ora's Casserole

Submitted by Edyth Bassey

5 oz. extra wide egg noodles (like Inn Maid)
3/4 lb ground beef
1/2 lb Longhorn or Colby cheese, grated
1 can (14 oz) diced tomatoes, drained (set juice aside)

Preheat oven to 350 degrees. Brown ground beef in skillet, and drain. Boil noodles until tender, and drain. Mix beef, noodles, cheese and tomatoes together and pour into a greased casserole dish. Bake for 45 minutes and serve.

Wednesday, May 02, 2007

Mock Mashed Potatoes - Low Carb

This is a recipe for low-carb dieters.

1 pkg frozen cauliflower
3/4 cup sour cream
2 tbs butter
salt and pepper to taste

Bring 2 cups water to boil. Add cauliflower and cook for 10 minutes until very soft. Drain. Blend cauliflower, sour cream, and butter in food processor or blender. Add salt and pepper to taste. Serves 2. approx. 4 carbs per serving.

Tuesday, March 20, 2007

Chili Cheese Turnovers

8 Servings
2 tubes refrigerated pizza crust
2 cups shredded Mexican cheese
1 can chili (without beans)
1 can ranch style beans, drained
1 can diced tomatoes and green chillies, drained
1 cup sour cream

Press pizza dough into two 12 in. squares. Cut each into four 6 in. squares. In a bowl, combine the cheese, chili, and beans. Spoon 1/2 cup into center of each square. Fold dough diagonally over filling; press edges to seal.

Place in two greased 15x10 in. baking pans. Bake at 425 degrees for 13-18 minutes or until golden brown. Cool for 5 min. In a small bowl, combine tomatoes and sour cream. Serve with turnovers.

Wednesday, March 14, 2007

Irish Beef with Stout

The Only way to Cook Beef-sometimes add oysters!

1/4 lb. Butter
1 pound beef chuck cut into 1x2 inch pieces
1 large sweet onion-sliced thin
1 tsp thyme,sage,parsley,bay leaf
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup beef stock
1 pint guinness stout
4 medium potatoes(1 lb peeled)
2 tablespoons parsley
2 large sweet carrots

Instructions:heat butter in skillet brown the beef in batches-set beef asside. Cook onion in hot fat for 3 minutes-just soffened, return meat to pan add bouquet garni, salt, pepper, stock and stout and bring the mixture to a boil. Cook stew uncovered in preheated 350 degree oven for about one hour. Add potatoes and bake for 45 minutes till all is tender. Add salt and pepper to taste. Thicken sauce with butter and flour. Garnish with parsley.

Monday, March 05, 2007

Selections from The No Time to Lose Diet

This book, which I reviewed on A Librarian Told Me So, had some great, easy recipes and ideas to make healthy food tastier and more interesting. Here are a few of them:

Apple "Danish"

On low-carb tortilla, put:
1/2 thinly sliced apple or 1/2 cup low-sugar applesauce
1/2 ounce part-skim mozzarella cheese or 1/4 cup low-fat ricotta cheese
Top with cinnamon and Splenda.
Heat for 20-30 seconds and serve.

Chicken Salad

1 can chicken
2 tablespoons rice vinegar
2 teaspoons olive oil
2 tablespoons crumbled blue cheese
Optional: 1/2 cup grapes
Serve over mixed greens.

Vegetable Ideas
-Heat a bag of frozen green beans, mix with olive oil, and toss with 2 tablespoons of slivered almonds.
-Combine 1-2 tablespoons olive oil, 1 teaspoon cumin, 1/2 teaspoon curry, and salt and pepper to taste. Toss with 2 cups cooked broccoli and cauliflower.
-Heat 1 tablespoon peanut butter and 1/2 cup reduced-sodium chicken broth in microwave and pour over cooked vegetables.

Easy Chicken Chili

In a pot or bowl, combine:
1 can chicken
1/2 can kidney or black beans
1 large can chopped tomatoes
1 can tomato paste (optional)
1 packet chili seasoning
Heat in microwave or on stove until warm.

Friday, February 16, 2007

Creamy Vanilla Apple Pie

A New Twist on a Classic Pie Apple Pie
1 egg
5-7 apples
(peeled, cored, sliced 1/4 in thick)
1 cup granulated sugar
4 to 6 tbs all-purpose flour
1 tsp vanilla
1/2 tsp ground cinnamon
1 unbaked 9 in. pie crust
Spicy Crumb Topping
1 cup all purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup (1 stick) butter, melted
1/4 tsp cinnamon

Preheat oven to 350 degrees. Beat egg in medium bowl; add apples, sugar, flour, vanilla, and cinnamon. Stir to coat apples; pour mixture into pie crust. Prepare crumb topping, and sprinkle generously over apple mixture. Bake 1 hour or until topping is golden brown.

~Best served with Vanilla Bean Ice Cream!

Thursday, February 15, 2007

Grandpa's Sandwich

This is a sandwich that my grandfather used to make, which is now one of my favorites. It may not sound tasty, but you can't knock it until you try it!

2 slices wheat or white bread
1 banana
2 tbs peanut butter
1 tbs mayo

Spread peanut butter on one slice of bread, mayo on the other. Slice banana and put on peanut butter half. Top with lettuce, and then put mayo covered slice on top. Goes great with pretzels!

Monday, January 29, 2007

Apple Crisp a la Kathryn

Contributed by Kathryn, Adult Services Manager at the East Cleveland Library

This is good. It's like apple pie without the crust, but better since the crispy part is great. I modified a recipe from this Kraft Foods Magazine I get in the mail. Make this for someone. They will love you forever, especially if you serve it hot with ice cream over it. You can also get away without peeling the apples, but I will warn you that the peel kinda gets annoying. If you have the time, take my advice and peel the apples.

8 cups thinly sliced peeled Granny Smith apples (about 4-5 large/2 lb.)
3/4 cup firmly packed brown sugar, divided
4 tsp. ground cinnamon, divided
1/3 cup old-fashioned or quick-cooking oats
1/4 cup butter
2 cups crushed Nilla Wafers (I used reduced fat)

PREHEAT oven to 350°F. Toss apples with 1/4 cup of the brown sugar and 2 tsp. of the cinnamon.
COMBINE oats, the remaining brown sugar and 2 tsp. cinnamon in medium bowl. Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs. Add wafer crumbs; mix well.

Spoon half the apples into a 8 or 9 inch baking dish. Spoon half the crumb mix over this. Spoon the rest of the apples and then top with the rest of the crumb mix. (You could also just dump all of the apples in the baking dish and dump all crumbs on it, but I like layers).

BAKE 30 minutes or until apples are tender.

Serve it hot with Vanilla ice cream!

Chicken Tikka Masala

This is an easy recipe a la Sandra Lee's Semi-Homemade Cooking. I have modified it from the recipe on the back of the Patak's bottle.

You will need:

Patak's Chicken Tikka Masala paste
Plain yogurt
Chicken, diced
Cut onions or peppers (optional)
Package couscous (or 2 packages, depending how much you want to make)

1. Mix the tikka masala paste with the yogurt to create a marinade. I guesstimated how much of each I needed. You don't want too much of either ingredient.
2. Put the chicken into the marinade. You can either put it in a bag and let it sit in the refrigerator, or you can put it in right away. The chicken will have more flavor the longer you marinate it.
3. When ready to cook, add chicken and entire contents of marinade. Saute chicken, peppers, and onions until chicken is almost fully cooked. Reduce heat and cover. Simmer for 25 minutes. Sauce will thicken.
4. Prepare couscous according to directions on package.
5. Serve chicken and couscous together.

Friday, January 05, 2007

Baked Italian Chicken with Sauteed Spinach

1 teaspoon balsamic vinegar
2 teaspoons extra virgin olive oil
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/2 teaspoon lemon juice
1/8 teaspoon black pepper
2 garlic cloves
4 ounces boneless/skinless chicken breast, raw
1/3 pound potato, raw
2 tablespoons fat-free sour cream
1 fluid ounce fat-free milk
1/8 pound spinach, raw bunch or bagged
1/4 pound raspberries, fresh or frozen
3 ounces fat-free yogurt, favorite flavor
1 tablespoon slivered almonds


Preheat oven to 375°F.
In a small bowl, combine vinegar, 1 tsp. of the olive oil, oregano, basil, lemon juice, black pepper, and 1/2 of a garlic clove (minced). Set aside.
Rinse chicken breast and pat dry with a paper towel.
Place chicken in a shallow baking pan, lightly coated with non-stick cooking spray.
Spoon herb mixture on top, and press or rub onto top of chicken.
Before placing chicken into oven, prepare garlic mashed potatoes by washing potato thoroughly and cutting into quarters (skins may be left on or peeled off, as desired).
In a covered saucepan, cook potatoes in boiling water for 20 to 25 minutes or until tender.
When potatoes start to boil, place chicken in preheated oven and cook for 20 to 30 minutes, or until no longer pink inside.
Drain potato pieces; return to saucepan and add 1/2 of a garlic clove (minced), sour cream, milk, and salt and pepper to taste; mash with a potato masher or fork.
Just before serving, saute´ washed spinach (1/8 pound is approximately 1 cup) in remaining 1 tsp. of olive oil and 1 clove of minced garlic.